Italian Riboletta Soup

    Italian Riboletta Soup

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    About this recipe: Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. You could add your own diced cooked meat to it if you like.

    Serves: 8 

    • 2 tablespoons (30ml) olive oil
    • 1 medium yellow onion, chopped
    • 2 tablespoons minced garlic
    • 2 stalks celery, chopped
    • 1 medium carrot, chopped
    • 1 bay leaf
    • 1/4 cup chopped parsley
    • 4 cups (1litre) chicken broth
    • 1 cup (250ml) water
    • 2 (500ml) cans stewed tomatoes
    • 1 teaspoon dried thyme
    • 3 cups (300g) shredded cabbage
    • 1 medium potato, peeled and diced
    • 2 1/2 cups (400g) cooked white beans
    • 6 slices French or Italian-style bread
    • 1/2 cup (40g) grated Parmesan cheese

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.
    2. Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.
    3. Preheat oven to 175 degrees C (350 degrees F). In a 4 litre casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup.
    4. Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.

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